This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is Ģ12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A name for a tomato in Mallorca. Generally speaking the tomato is a red, spherical vegetable fruit, with soft red flesh and multiple seeds held in a jelly like substance. There are varieties in all the colours from yellow to purple or almost black, and varying in size from "cherry" tomatoes at the size of a marble through to huge beefsteak tomatoes which can weigh as much as 500g (1 lb) for a single fruit. Various plum varieties of tomato, literally plum shaped, and particularly Italian ones, are valued for their use in cuisine. Tomatoes are hugely versatile, being a useful raw addition to salads, both for their colour and flavour, and as an ingredient in cooking rich sauces. It is astonishing to think that the tomato is such a recent addition to the cuisine of Europe having been brought from South America by the Spanish during the 16th Century.
|Tomatoes at the beautiful Casa Dona Angela in Frigiliana in Andalucia||
Latin: Lycopersicon esculentum
Most frequent country: Andorra, Spain
Most frequent region: Balearic Islands
See places: Spanish food and cuisine, Catalan food and cuisine, Balearic Islands